The recipe looks simple enough and it reminds me of the No Martha’s Bacon Cup meme that was hot last year. I could see myself (or Beth) making these on Sunday then popping them in the fridge to be reheated in the morning. It would be a great portable breakfast for the morning commute to work. Who knows, if I had one of these waiting for me in the morning I might actually get up on time!
If you tried this recipe let us know how it was and if you modified it at all. I am sure Aaron from I <3 Bacon Salt will make this and somehow incorporate bacon salt into it.
Todayâ€™s bacon lovers are tired of thin flavorless strips that some places try to pass off as bacon. They have demanded that companies provide us with top quality, thick cut, flavorful bacon strips. Now, many companies have stepped up to the table with various flavors like pepper, apple wood, jalapeÃ±o and maple.
This new breed of bacon done right is filling the kitchens of America with the delicious aroma of bacon, but there is one catchâ€¦. the smell never leaves.
Reports have been coming in to Mrbaconpants.com from across the country all with the same complaint of happiness: After one fries up a big old batch of maple thick cut bacon you continue to enjoy its smell for days.
On last weekâ€™s Bacon LIVE Sean and I tried Baconnaise, a mayonnaise like substance that taste like bacon. Itâ€™s made by the same fine folks that brought us Bacon Salt (which we reviewed last week).
We tried both the Baconnaise Regular and Lite on celery and crackers. I thought they it was good but didnâ€™t really taste anything like bacon. I thought the â€œnaiseâ€ was the over whelming flavor. After a few more bits I did start to taste a smoking flavor. Sean thought the same thing but had some trouble tasting the smoke. We both couldnâ€™t stand the Lite version it has a different texture and taste compared to the regular. Watch the show and you will see our reactions when we tried the Lite.
This week we will be trying Bacon Jam from Skillet!
Last weekend Greg Givan (a long time reader) invited me to his cookout to sample meats from six different continents. He called it, Grill around the Globe. You can see the prep for the cookout on his blog NicoleandGreg.net. He even made a Bacon Explosion that only lasted 2 minutes after it was done. Next year he plans to make more of them.
While I was at the cookout I met one of the food writers for the Post-Gazette (that libby lib rag that published the bacon bomb op-ed) Bill Toland. He was a really nice guy so I decided to forgive the Post for its bacon hate (for now). While in conversation with Bill I found out that he planned to write about the event, so in typical blogger fashion, instead of writing a detailed post about event myself, I will just link to Bill’s news story with a summary of what I think about it. So here it goes: Continue reading “Carnivore’s Dream: Grill around the Globe”
It seems the hot new thing to write about is how the food industry is killing us. Alternet.org posted an interview with Dr. David Kesslar the former commissioner of the Food and Drug Administration. The interview is very long and repeats itself constantly, but the bottom line is that we will all die of obesity if somethingâ€™s not done.
Kesslar goes on to say that the food industry knows that when you combine sugar, fat and salt it becomes an addictive drug and thatâ€™s why people overeat. Dopamines are released making the eater feel happy and want more. Then the food is advertised in an appealing manner that gives the food addict the cue to eat it.
But donâ€™t worry if you overeat because according to Kesslar you are addicted. So I guess being fat is now a disease like alcoholism. If thatâ€™s true then we need to be more sympathetic to our fellow large citizens and provide a 12 step program for overeaters. (Not like any of them could even make it up 12 steps.)
Then the discussion turns to government regulation and comparing your favorite McDonalds meal to tobacco. Kesslar is in favor of all food providers legally having to show the nutrition facts of everything they serve. I see a couple problems with this:
This is just another form a government control that we donâ€™t need, this isnâ€™t Russia.
If we are truly addicted to this wonderfully fatty food then knowing the sodium content isnâ€™t going to stop anybody from eating it.
Most real restaurants with real chefs cook specials with produce they purchased that day and donâ€™t have the time or money make accurate labels.
Then the interview gets weird because out of nowhere Arun Gupta shows up. (This is the guy who wrote â€œBacon a Weapon of Mass Destructionâ€ and has been all over the internet and printed media) The interviewer then pulls out a Mcgriddle that he apparently had been hiding somewhere.
Then they talk about it like it just hit the market yesterday and we’re all supposed to be shocked that it contains sugar and fat. Gupta goes on to slam bacon yet again and then calls the U.S. Government basically drug dealers for helping out the farming industry and getting people hooked on bad food. He says the Government should have stayed out of it and we would have been better off, but heâ€™s ok with the Government poking its nose in if itâ€™s to enforce things he agrees with, like labeling food and banning advertising towards children. (which is ridiculous, because if your kid sees a commercial for fudge covered lard and you canâ€™t say no then thatâ€™s a parenting issue not a Government issue.)
The real reason fat laden food exists is because thatâ€™s what people want. People know this stuff isnâ€™t good for them and they have the right not eat it if they choose. And by writing story after story about how itâ€™s the companies fault and not the consumers you are giving people a pass to blame their obesity on the restaurants when it clearly falls on their shoulders. We donâ€™t need more laws regulating the private sector. What we need is more personal responsibility. Enjoy Bacon!
On August 9th 2009 a St. Louis community came together to create a 179.2 foot long BLT. It only took 100 volunteers an hour to create this beast. Sadly I canâ€™t find how long it took to devour it. They used 500 pounds of bacon, 20 cases of lettuce, 50 gallons of mayo and 90 loaves of bread. You can view photos of the construction here and there is a recorded uStream feed here.
This all went down at the Iron Barley restaurant, which hosted Tomatofest that weekend. I canâ€™t think of a better way to celebrate the tomato. If you are wondering if this thing was edible, it was. It was only $5 per slice to sample the massive sammy. All money raised went to a local charity.
Reading about this make me want to try and plan something like this at this yearâ€™s Blue Ribbon Bacon Tour stop in Pittsburgh. But I think I would take it to the next level and try to make the worldâ€™s largest Bacon Explosion!
On last weekâ€™s show Sean and I reviewed every flavor of Bacon Salt that Dave and Justin sent to us. I didn’t realize it would take 30 minutes to review every flavor, but it did. I thought they were all edible but there were a few that we liked and a few that we hated. Watch the show to find out our bacon salt countdown order.
Also worth mentioning is that you can now buy Bacon Salt if you live overseas. Dave and Justin have partnered with a website to ship and sell their product in Europe. Now the English will have no excuse to have crappy tasting food anymore.